Description
Delight in these classic Cinnamon Shortbread Cookies, featuring a buttery, tender texture infused with warm cinnamon spice. Perfectly crisped and rolled in cinnamon sugar, these cookies make an irresistible treat for any occasion.
Ingredients
Cinnamon Sugar for Rolling
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
Cinnamon Shortbread Dough
- 2½ cups all purpose flour
- 1 pinch salt
- 1 teaspoon ground cinnamon
- 1 cup butter, softened
- ½ cup brown sugar, packed
Instructions
- Prepare Cinnamon Sugar: In a small bowl, combine the granulated sugar and ground cinnamon. Set this mixture aside for rolling the cookies later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and cinnamon until evenly combined. Set aside.
- Cream Butter and Sugar: In the bowl of a mixer, beat the softened butter and brown sugar on medium-low speed until creamy and light, approximately 2 to 3 minutes.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture into the creamed butter mixture and mix just until nearly combined.
- Form Dough: Transfer the dough to a flat surface and gently knead it to form a compact dough. Divide the dough into two equal parts and form each into a log about 4 inches (10 cm) long. Alternatively, form the dough into a single ball if making cut-out cookies.
- Chill Dough: Wrap the logs or dough ball tightly in plastic wrap and refrigerate for 60 minutes to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (160°C). Line one or two cookie sheets with parchment paper.
- Slice or Cut Cookies: Remove the dough from the fridge. For log-shaped cookies, slice into ¼-inch thick pieces. For cut-out cookies, roll the dough on a lightly floured surface to ¼-inch thickness and use cookie cutters to cut shapes.
- Roll in Cinnamon Sugar: Dip each slice or cut-out cookie into the cinnamon sugar mixture, coating them evenly before placing onto the prepared cookie sheets.
- Bake: Bake the cookies in the preheated oven for 13 to 15 minutes until edges are lightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
- Enjoy: Serve your cinnamon shortbread cookies with tea or as a sweet snack anytime.
Notes
- Ensure butter is softened but not melted for best texture and ease of mixing.
- The dough can be shaped into logs for slicing or rolled out for cut-out shapes, offering versatility in cookie style.
- Refrigeration is essential for firm dough that holds shape during baking.
- Store cookies in an airtight container at room temperature for up to one week.
- For extra flavor, consider adding a teaspoon of vanilla extract to the dough.
